Bacon Blue Cheese Dogs with Samuel Adams BBQ Sauce

I am always looking for a way to work my grills into dinner. If there is even just one part of a recipe that can be adapted for the backyard, I’ll make it work. So, when Samuel Adams and Chef David Burke teamed up for some unique takes on “pigs in a blanket,” I knew my Webers had their work cut out. These babies were going on the grill.

Looking for a unique and fun grilled appetizer? Look no further. This one is different and most importantly, certain to please.

Bacon Blue Cheese Dogs with Samuel Adams BBQ Sauce

Recipe by Chef David Burke & Samuel Adams, adapted for the grill by Mike Lang

The sauce2. In a large pot on the side burner over medium-low heat, toast all of the dry spices (cumin, coriander seed, celery seed, paprika, chili powder). Once the spices are toasted (you’ll begin to smell their aroma,) add the honey and brown sugar, and cook until it begins to caramelize.

Continue to add the lemon juice and zest, orange juice and zest, and reduce until the mixture thickens.

Season the mixture with salt, pepper and cilantro. Let it stand for two hours, then strain through a fine-mesh, conical sieve. Place in a serving bowl and serve between room temperature and warm as a dipping sauce for the Bacon Blue Cheese Dogs.

The dogs:

3. On a baking tray, grill the bacon over indirect medium heat at 375° F for about 12 minutes, until slightly brown but still pliable (which is exactly how I like my bacon!).

4. Before rolling the cocktail franks in puff pastry, mash together the blue cheese and minced jalapeño peppers.